Monday, March 30, 2009

We made this for Sunday dinner, and had it for leftovers tonight (and it tasted even better). The picture I'm posting is the leftover meal, so it's all dumped in one bowl. It is so yummy and a good warmer weather meal. Delicious with the limes squeezed over!

Remove chicken from marinade, pour marinade liquid into small sauce pan and boil until reduced by half. Grill (or broil) chicken, 12-14 min, turning once. Let stand for 5 minutes before slicing into strips. Serve with sauce on side. (I usually pour some sauce over the chicken slices before serving to get more good saucy flavor.

Meanwhile, pour coconut milk into large measuring cup. Add enough cold water to make 6 cups, bring to boil in sauce pan. Stir in rice and return to boil. Reduce heat, cover, and simmer until liquid is absorbed, about 15 minutes. Let stand 5 minutes. (I do this all in my rice cooker, it's fine).

Heat remaining oil in large nonstick skillet. Add onions and saute’ until softened, 4-5 minutes. Add remaining garlic, spinach, and 2 T water. Cover and simmer until spinach wilts, about 3 minutes. Season with salt. Stir into rice; toss to combine (I don't do this, cause some wimpy people are scared by spinach and delicious grilled onions, so I dish them separately).

Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).

Monday, March 16, 2009

This is by far the BEST homemade wheat bread I have ever tasted! The liquid lecithin and wheat gluten can be found at Lassen's or another health food store. We got our dough enhancer from Emergency Essentials. The amounts of lecithin, gluten, and enhancer can be played with to obtain your preferred texture.

2 1/2 cups hot water (a little hoter than bath water)

1/4 cup oil

1/3 cup honey

1-2 Tbs. liquid lecithin

3 1/2 cups whole wheat flour

1-2 Tbs. dough enhancer

1-2 Tbs. vital wheat gluten

1 1/4 Tbs. yeast

1 Tbs. salt

1-3 cups whole wheat flour

Add water, oil, honey and lecithin to mixer with hook attachment. Then add the 3 1/2 cups flour. On top of the flour add the dough enhancer, gluten and yeast (no salt yet). Mix until smooth. Let stand for about 10 minutes. This is sponging. This process allows the wheat bran to absorb the moisture, thus making the dough "dryer." It's difficult to add too much flour after sponging the bread dough. On speed one, add the salt and rest of the flour. Stop adding flour when the dough starts to leave the sides of the bowl. At this point, turn your mixer to speed 2 and mix for about 5 minutes. Form dough into 3 well-greased bread pans. Let rise about 50 minutes. Place loaves into a COOL oven (not preheated). Bake at 350 for 35 minutes.

Saturday, March 7, 2009

Dissolve yeast in water and sugar. Add remaining ingredients and kneed 5 minutes. Let rise 1 hour, punch down, then rise 30 more minutes. Divide dough in half and roll out on floured surface and top with sauce and toppings. Bake between 400-450 degrees until done. Makes 2 pizzas.

Directions

Place dish in preheated 400 degree oven. Watch carefully and remove dish when marshmallows have puffed but not browned. Let cool

In a large double boiler, over low heat, melt together chocolate morsels, corn syrup and margarine. Remove from heat. Stir in peanut butter until smooth. Stir in cereal until well coated. Spread cereal mixture evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.